Mashed Potato Cheese Puffs

Mashed Potato Cheese Puffs are my favorite way to turn leftover mashed potatoes into a craveable party snack or comfort food side. Each puff is crisp on the outside, gooey with cheese inside, and simple enough for any cook to make with ingredients you probably have on hand.

I remember making these the day after a holiday feast with just the odds and ends left in my fridge. Now whenever I have extra potatoes these puffs are a must and everyone cheers when they come to the table.

Ingredients

• Cold mashed potatoes: This is perfect for using leftovers but be sure they are well seasoned and not too thin
• Large egg: Helps bind the mixture and creates a tender texture
• Shredded sharp cheddar cheese: Offers meltiness and big cheesy flavor Look for a block and grate it fresh if you can
• Grated Parmesan cheese: Brings extra savoriness and a crisp top Choose real Parmigiano Reggiano for the best taste
• Chopped chives or green onions: Adds a mild oniony bite and color Fresh is best
• Garlic powder: For savory depth Use fresh garlic if you want even more punch
• Salt and black pepper: Balances the flavors Start with a little if your potatoes are already seasoned
• All-purpose flour: Optional but makes the puffs hold their shape better Use if your mashed potatoes are very creamy
• Butter or oil spray: Needed to grease the pan so the puffs pop out easily Use real butter for extra flavor if you like

Step-by-Step Instructions

Preheat Oven:

Set your oven to 400 degrees F and make sure it is fully preheated before you start filling the pan Dust a mini muffin tin or regular muffin tin with either butter or oil spray making sure all corners are coated so nothing sticks

Mix the Batter:

Get a large mixing bowl and combine the cold mashed potatoes with the egg cheddar cheese Parmesan chives or green onions garlic powder and flour if using Take a minute to taste for salt and pepper Your mix should be a thick scoopable texture without being too runny

Scoop and Fill:

Use a spoon or small scoop to portion the mixture into your prepared muffin tin Fill each cup about three quarters full and use the back of your spoon to gently pat each one down This helps the puffs come together in the oven

Bake:

Slide the tin into the center of your hot oven and bake for twenty five to thirty minutes The tops should get deeply golden and you will see little melted cheese bubbles around the edges This means they will be crispy outside

Cool and Serve:

After baking let the puffs cool for at least five minutes in the tin so they firm up Using a butter knife loosen around each one and gently pop them out Serve while warm with sour cream ranch or your favorite dip

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I always love adding chives because they remind me of the baked potatoes I ate growing up in my grandma’s kitchen These little cheese puffs feel like a modern twist on that classic memory and sharing them brings back warm family moments

Storage Tips

Store any leftover cheese puffs in an airtight container in the refrigerator They stay good for up to three days and you can reheat them in the oven or air fryer at 350 degrees F for about five minutes This brings back their crispiness without drying them out

Ingredient Substitutions

No cheddar Swap with Monterey Jack or a cheese blend Parmesan can be replaced with pecorino or even a little extra cheddar If you want gluten free skip the flour and just make sure your mashed potatoes are firm enough You can use finely snipped herbs in place of chives if you like

Serving Suggestions

Serve these with dips like sour cream creamy ranch or even spicy ketchup They work as a side dish for dinner a brunch add on or a party finger food Try tucking a mozzarella cube in the middle before baking for an extra melty bite

Cultural and Historical Context

These savory puffs are inspired by dishes from Irish and British kitchens which often find creative ways to use leftover potatoes Potato and cheese has always been a staple for comfort food This version gives you crispy edges and a snackable new form perfect for sharing

Frequently Asked Questions

→ Can I use leftover mashed potatoes?

Yes, cold leftover mashed potatoes work very well for this dish. Just ensure they're not too runny for best texture.

→ What cheeses work best?

Sharp cheddar and Parmesan offer great flavor, but you can experiment with cheese blends or add mozzarella for a melty center.

→ Should I add flour to the mixture?

Flour helps the puffs hold together, especially if your potatoes are very creamy, but it's optional.

→ How do I prevent sticking to the pan?

Lightly grease the muffin tin with butter or oil spray to easily release the baked puffs after cooling.

→ Are there savory add-ins?

Bacon bits, diced ham, or jalapeños are tasty options for added flavor and variety in each bite.

→ Best dips to serve with them?

Sour cream, ranch, or your favorite creamy sauce complement the cheesy, crispy texture beautifully.